Creamy Vegan Soup Recipes That Taste Like Comfort (Without the Dairy)

You need something warm, creamy, and comforting, right? But with guilt—or that heavy “why did I even eat this?” feeling after eating.
Well, you’re not alone.
An hour ago, I was standing in my kitchen, staring at a pot of vegetable soup that tasted like sad water. I wanted something creamy. I wanted that spoon-coating texture, which you usually only get from butter and cream.

That’s when I realized something very important about soups:
Creamy vegan soup recipes don’t imitate comfort food—they are comfort food. And once you crack the code, you will never look at soup the same way again.

Why Creamy Vegan Soups Are Suddenly Everywhere

The reason why creamy vegan soups are suddenly everywhere is for good reason. They are easy on digestion, perfect for weight loss, comforting without being heavy, great for meal prep, and surprisingly rich without dairy. And honestly, they feel made for this stage of life—when you want food that loves you back.

What Makes Vegan Soup Creamy Without Dairy?

The core creamy ingredients make vegan soups smooth and so rich without using any dairy. Soaked cashews blend into a silky base that works well in broccoli, mushroom, and potato soups. Coconut milk adds natural thickness, especially in pumpkin and Thai-style soups. White beans give a hearty texture and extra fiber to soups. And last but not least, sunflower seeds are a nut-free option that works well in allergy-friendly vegan soup recipes.

The 12 Best Creamy Vegan Soup Recipes (You’ll Actually Make Again)

1. Creamy Vegan Broccoli Soup

The creamy broccoli soup is smooth, green, and very comforting. To make this soup, cashews are used to make it creamy without overpowering the fresh broccoli flavor. It’s simple to make—any beginner can make it without having any experience in cooking—and it is perfect for a warm, healthy meal.

Ingredients

• 2 cups broccoli florets

• 1 small onion (chopped)

• 2 cloves garlic (chopped)

• ½ cup cashews (soaked in hot water for 20 minutes)

• 2 cups vegetable broth or water

• 1 tablespoon olive oil

• Salt to taste

• Black pepper to taste

Steps to Make It:

1. Heat olive oil in a pot over medium heat. Then add chopped onion and garlic. Cook for about 2–3 minutes, until they become lightly golden.

2. Add the broccoli florets to the pot, stir well, and cook for another 2–3 minutes.

3. Now pour in the vegetable water. Cover it properly and let it boil for about 10 minutes, until the broccoli gets softer.

4. Drain the soaked cashews and add them to the pot, then turn off the heat.

5. Blend everything using a blender until it becomes smooth and creamy.

6. Put the soup back on low heat. Add salt and black pepper. Stir and cook for 2 more minutes.

Serve & Enjoy

Serve hot with bread. This soup is smooth, comforting, and creamy without using any dairy.

2. Pumpkin Coconut Vegan Soup

Pumpkin coconut vegan soup is a little sweet, warm, and comforting, making it the perfect soup for cold nights. The pumpkin gives the soup a smooth texture, and the coconut milk adds richness and creaminess without adding any dairy. It’s easy to make, gentle on the stomach, and feels like a warm bowl of comfort with every spoonful.

Ingredients

• 2 cups pumpkin (peeled and chopped)

• 1 small onion (chopped)

• 2 cloves garlic (chopped)

• 1 cup coconut milk

• 1½ cups vegetable broth or water

• 1 tablespoon olive oil

• Salt to taste

• Black pepper to taste

Steps to Make It:

1. Chop the onion and garlic. Heat olive oil in a pot over medium heat. Add the chopped onion and garlic, and cook for about 3 minutes until they become soft.

2. Add the chopped pumpkin, stir well, and cook for another 2 minutes, depending on the thickness of the pumpkin pieces.

3. Pour in the vegetable water. Cover and cook for about 12–15 minutes, until the pumpkin becomes soft and creamy.

4. Turn off the heat or reduce it to very low, and blend everything until smooth using a blender. If you don’t have one, you can use a hand blender as well.

5. Put the soup back on medium heat and add the coconut milk, salt, and black pepper. Stir well and cook for 2–3 minutes.

Serve & Enjoy

Serve hot in a bowl. This soup is sweet and very comforting, with creaminess from the coconut.

3. Pumpkin Coconut Vegan Soup

This soup is warm, rich, and full of deep, earthy flavor. It feels like a childhood favorite but made fresh and plant-based. The mushrooms give the soup a hearty taste, while the creamy texture makes it perfect for cozy meals at home.

Ingredients

• 1/2 tablespoon olive oil or vegan butter​

• 16 oz (454g) mushrooms (button, cremini, or mixed), sliced​

• 8 cloves garlic, minced​

• 1/2 large onion (about 3/4 cup), finely diced​

• 1 teaspoon sea salt​

• 1/2 teaspoon ground black pepper​

• 3 cups vegetable broth​

• 1 (13.5 oz) can full-fat coconut milk​

• 4 sprigs fresh thyme, leaves removed

Steps to Make It:

1. Heat the vegan butter in a large pot over medium heat.

2. Add the sliced mushrooms, minced garlic, diced onion, salt, and pepper. Sauté, stirring occasionally, until the mushrooms release their juices and become fragrant, about 10 minutes.

3. Pour in the vegetable water and also add coconut milk. Add thyme leaves, bring to a boil, then reduce to a simmer for 15 minutes.

4. Take 2 cups of soup and transfer it to a blender. Let it cool slightly if using a glass blender, then blend until it reaches a smooth, ice-cream-like texture. Return it to the pot and briefly blend the entire soup for extra creaminess.

5. Serve hot, garnished with extra thyme and a drizzle of coconut milk.

Serve & Enjoy

This soup will store well in the fridge for 4–5 days, or it can even be frozen for up to 2 months, making it an easy choice for a busy lifestyle.

4. Potato Leek Soup (Vegan)

This soup is warm and comforting, made without any dairy. Soft potatoes and sweet leeks are cooked and blended until smooth, creating a creamy texture without using cream. It’s easy to make, simple, and perfect for simple vegan dinners.

Ingredients

• 1/2 tablespoon olive oil or vegan butter​

• 16 oz (454g) mushrooms (button, cremini, or mixed), sliced​

• 8 cloves garlic, minced​

• 1/2 large onion (about 3/4 cup), finely diced​

• 1 teaspoon sea salt​

• 1/2 teaspoon ground black pepper​

• 3 cups vegetable broth​

• 1 (13.5 oz) can full-fat coconut milk​

• 4 sprigs fresh thyme, leaves removed

Steps to Make It:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and chopped onion, and cook until they become soft, about 4–5 minutes.

2. Now add the diced potatoes and chopped garlic. Cook for another 2–3 minutes so the flavors can release and blend together.

3. Pour in the vegetable broth, plant-based milk, and bay leaf. Bring it to a boil, then lower the heat. Cover and let it cook for 15–20 minutes, until the potatoes are soft.

4. Remove the bay leaves. Blend half of the soup using a hand blender or any blender you have, then mix it back into the pot. This gives the soup a creamy texture while keeping some chunks.

Serve & Enjoy

This soup reheats well without any problems and can be frozen for up to 3 months.

5. Tomato Basil Vegan Cream Soup

Tomato basil vegan cream soup is made with ripe tomatoes and fresh basil for a bright, smooth flavor. Silken tofu adds creaminess without covering the natural tomato taste. This soup is perfect for a quick and comforting vegan meal.

Ingredients

• 3 tablespoons olive oil, divided​

• 2 cups finely chopped yellow onion​

• 4 oz (1/2 cup) tomato paste​

• 4 garlic cloves, minced​

• 1/2 teaspoon fennel seeds​

• 1/4-1/2 teaspoon crushed red pepper flakes​

• 2 lbs fresh tomatoes, cut into 1-inch cubes​

• 1 (16-oz) package silken tofu, drained​

• 1 cup fresh basil leaves, divided​

• 1 1/2 teaspoons kosher salt​

• 1/2 cup water

Steps to Make It:

1. Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the onion, tomato paste, garlic, fennel seeds, red pepper flakes, and salt. Cook for about 15 minutes, until everything smells fragrant.

2. Stir in the cubed tomatoes and cook, stirring now and then, for 10–15 minutes until the tomatoes soften and release their juices.

3. Transfer the mixture to a blender. Add the silken tofu, half a cup of basil, and a little water. Blend with a hand blender until smooth, then slowly pour in the remaining olive oil while blending.

4. Return the soup to the pot and warm it gently over low heat. Adjust the seasoning as you like.

5. Serve topped with extra basil and cracked black pepper.

Serve & Enjoy

You can freeze this soup for up to 3 months, making it perfect for easy meal prep.

6. High-Protein Lentil Cream Soup

The high-protein lentil cream soup is smooth, filling, and comforting. Red lentils provide plenty of protein and naturally thicken the soup when blended, so there is no need for dairy. Simple spices and soft vegetables add warm, cozy flavor, making this soup satisfying enough to enjoy on its own.

Ingredients

• 1 tablespoon olive oil​

• 1 onion, chopped​

• 4 medium carrots, coarsely grated​

• ¾ cup (140g) dried red lentils, uncooked​

• 4 cups (1 litre) vegetable stock​

• ½ cup (100ml) plant-based milk ​

• 1 teaspoon ground cumin​

• Salt and black pepper, to taste​

• Fresh parsley or chili flakes

Steps to Make It:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook for about 3 minutes until it becomes soft. If it doesn’t soften within 3 minutes, continue cooking until it does.

2. Add the grated carrots, red lentils, vegetable stock, plant-based milk, and cumin. Bring everything to a gentle boil.

3. Lower the heat and let the soup simmer for about 15 minutes, until the lentils are soft and start to break down.

4. Blend the soup with an immersion blender until it becomes smooth and creamy. Add a little water if it feels too thick.

5. Season with salt and pepper. Serve hot, and top with parsley or chili flakes if you like.

Serve & Enjoy

This soup has about 15–20 grams of protein per serving and keeps well in the fridge for up to 4 days.

7. Nut-Free Creamy Cauliflower Soup

Nut-free creamy cauliflower soup is very smooth, light, and creamy. Roasted cauliflower blends into a creamy texture on its own, without adding any dairy, nuts, or anything else. Gentle spices bring out the vegetable’s natural sweetness, and a sprinkle of fresh herbs makes it fresh and satisfying.

Ingredients

• 2 tablespoons olive oil​

• 1 large head cauliflower, florets and stem chopped​

• 1 medium onion, roughly chopped​

• 3-4 garlic cloves, roughly chopped​

• 4 cups vegetable broth​

• 1 medium potato, peeled and diced ​

• 1 teaspoon Dijon mustard​

• Salt and black pepper, to taste​

• Pinch of nutmeg (optional)​

• Fresh chives or thyme
  

Steps to Make It:

1. Preheat the oven to 220°C. Toss the cauliflower, onion, and garlic with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, until they become golden and soft.

2. Add all the roasted vegetables to a large pot along with the potatoes, vegetable broth, and mustard. Bring to a boil, then simmer for about 15 minutes, until the potato becomes soft.

3. Blend the soup with an immersion blender until it becomes completely smooth. Stir in the remaining olive oil and nutmeg, then taste and adjust the seasoning as needed.

4. Warm the soup over low heat if needed. Serve topped with chives.

Serve & Enjoy

This soup keeps well in the fridge for 4–5 days. Reheat it when you want to eat, and it will warm up nicely without any issues.

8. Instant Pot Creamy Vegan Soup

Instant Pot creamy vegan soup turns simple white beans and vegetables into a smooth, dairy-free comfort meal with very little effort from our side, as the pressure cooker does all the work. Pantry staples like nutritional yeast and soy milk add creaminess without using nuts or dairy. The result is a hearty, protein-rich soup ready within an hour.

Ingredients

• 1 lb (450g) dry great northern beans, rinsed​

• 1 tablespoon olive oil​

• 1 medium yellow onion, diced​

• 2 stalks celery, diced​

• 2 large carrots, diced​

• 3 cloves garlic, minced​

• 1 teaspoon dried rosemary​

• 1 teaspoon dried oregano​

• 5 cups vegetable broth​

• 2 tablespoons nutritional yeast​

• Zest of ½ lemon​

• 1 cup unsweetened soy milk​

• Salt and black pepper, to taste
  

Steps to Make It:

1. Set the Instant Pot to sauté. Heat the olive oil and cook the onion, celery, carrots, and garlic with a little salt for about 5 minutes, until soft.

2. Add the rosemary and oregano, and stir for about 30 seconds. Pour in a splash of broth to deglaze the pot, then add the beans, the rest of the broth, and the nutritional yeast.

3. Seal the lid and cook on high pressure for 35 minutes if using unsoaked beans. Let the pressure release naturally for about 20 minutes—don’t force it open; let it release on its own.

4. Stir in the lemon zest and soy milk. Blend part of the soup with an immersion blender until creamy, then season to taste as desired.

5. Serve warm, with crusty bread if you like.

Serve & Enjoy

This soup freezes well for up to 3 months.

9. Low-Calorie Creamy Vegetable Soup

The low-calorie creamy vegetable soup is smooth, light, and satisfying. The zucchini and cauliflower are blended to create a creamy texture without adding any dairy or nuts. Mixed vegetables add color and nutrition to the soup, making it full of goodness while only 124 calories.

Ingredients

• 500g (1 lb) zucchini, peeled and sliced​

• 1 large onion, roughly chopped​

• 2 garlic cloves, whole​

• 2 cups (500ml) vegetable broth​

• 2 cups (500ml) water​

• 1 cup (250ml) low-fat or plant-based milk​

• 1/2 teaspoon each garlic powder and onion powder​

• 1 tablespoon olive oil​

• 2 carrots, diced​

• 2 celery stalks, diced​

• 1 cup chopped capsicum (bell pepper)​

• 1 teaspoon dried thyme​

• Salt and black pepper, to taste​

• Fresh parsley

Steps to Make It:

1. Add the zucchini, onion, whole garlic, broth, and water to a pot. Bring to a boil, then simmer for about 15 minutes, until everything becomes soft.

2. Now blend the mixture with milk, garlic powder, onion powder, and pepper until smooth. Set it aside as the creamy base.

3. Heat the oil in another separate pot. Cook the carrots, celery, and capsicum with thyme for about 5 minutes. Add the blended soup and simmer for 5 minutes, then season to taste as desired.

4. Adjust the thickness of the soup with water if needed. Serve hot, topped with parsley.

Serve & Enjoy

This soup is easy to store in the fridge for up to 3 days, and you can reheat it when you want to eat it without it separating.

10. Vegan Corn Chowder

The vegan corn chowder is thick, cozy, and full of sweet corn flavor. Potatoes and coconut milk make it creamy without adding dairy or cashews. A touch of smoked paprika adds warmth, while fresh vegetables give it a hearty texture. It’s a comforting classic that comes together in under 40 minutes.

Ingredients

• 2 tablespoons olive or coconut oil​

• 1 medium onion, diced​

• 1 red bell pepper, diced​

• 3 garlic cloves, minced​

• 4 medium potatoes (about 1.5 lbs), diced​

• 4 cups fresh or frozen corn kernels (from 4-5 ears)​

• 3 cups vegetable broth​

• 1 (14 oz) can full-fat coconut milk​

• 1 teaspoon smoked paprika​

• 1/2 teaspoon each thyme and cumin​

• Salt and black pepper, to taste​

• (for garnish)

Steps to Make It:

1. Heat the oil in a large pot over medium heat and cook the onion, bell pepper, and garlic for about 5 minutes, until they become soft.

2. Add the diced potatoes, corn, broth, coconut milk, and spices. Bring to a boil, then simmer for 15–20 minutes, until the potatoes are soft.

3. Transfer half of the soup to a blender, blend until smooth, then pour it back into the pot and stir to combine.

4. Let the soup simmer for 5 more minutes to thicken. Season to taste and serve hot with your favorite toppings.

Serve & Enjoy

This corn chowder reheats well within a 2-month span and can be frozen in the fridge.

11. Creamy Spinach Soup

This creamy spinach soup turns fresh and smooth, using potatoes for natural creaminess and a splash of lemon for freshness. Leeks and garlic add gentle flavor, and the whole soup comes together in about 30 minutes, making it suitable for busy people.

Ingredients

• 1 tablespoon olive oil​

• 2 cups chopped leeks (white and light green parts)​

• 1 medium onion, sliced​

• 3 garlic cloves, chopped​

• 1 large russet potato, peeled and diced​

• 3 ½ cups low-sodium vegetable broth​

• 8-10 oz fresh or frozen spinach, stems trimmed​

• ½ cup cashews or coconut milk (for creaminess)​

• 2 tablespoons fresh lemon juice​

• Salt and black pepper, to taste​

• Fresh herbs like basil or thyme

Steps to Make It:

1. Heat the oil in a large pot over medium heat and cook the onion, bell pepper, and garlic for about 5 minutes, until they become soft.

2. Add the diced potatoes, corn, broth, coconut milk, and spices. Bring to a boil, then simmer for 15–20 minutes, until the potatoes are soft.

3. Add the spinach and cook for 3–5 minutes until wilted. Remove from the heat and let it cool slightly—don’t do anything, just let it cool naturally.

4. Blend the soup until smooth using an immersion blender. Stir in blended coconut milk, lemon juice, salt, and pepper.

5. Reheat it and serve with fresh herbs.

Serve & Enjoy

This soup freezes well for up to 3 months, so you can reheat it whenever you want within that period.

12. Winter White Bean Vegan Soup

Winter white bean vegan soup is warm and comforting. Cannellini beans, cauliflower, and potatoes blend into a creamy soup without any dairy or nuts. A touch of rosemary adds cozy flavor, and fresh lemon juice keeps it bright and fresh. It’s a filling, protein-rich soup ready in under 30 minutes.

Ingredients

• 1 tablespoon olive oil​

• 1 onion, chopped​

• 3 garlic cloves, minced​

• 2 medium potatoes, diced​

• 2 celery stalks, diced​

• 2 cups cauliflower florets​

• Pinch red pepper flakes​

• 3 cups vegetable broth​

• 2 (15.5 oz) cans great northern or cannellini beans, drained and rinsed​

• 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)​

• 1/2 teaspoon garlic powder​

• 1/4 cup lemon juice​

• 2 tablespoons fresh parsley, chopped​

• Salt, to taste

Steps to Make It:

1. Heat the olive oil in a large pot over medium heat. Cook the onion and garlic with a pinch of salt for 5–7 minutes, until lightly golden in color and flavor.

2. Add the potatoes, celery, cauliflower, and red pepper flakes. Cook on high for about 5 minutes, stirring so nothing sticks.

3. Stir in the broth, half of the beans, rosemary, and garlic powder. Bring to a boil, then cover and simmer for about 10 minutes, until the vegetables are soft.

4. Blend 1/3 of the soup until smooth, then return it to the pot. Add the remaining beans, parsley, and lemon juice. Simmer for 2 minutes and season with salt to taste.

Serve & Enjoy

This soup keeps in the fridge for up to 4 days.

Are Creamy Vegan Soups Good for Weight Loss?

Creamy vegan soups can also support weight loss because they are filling but low in calories. They are made with vegetables, lentils, and broth, which are high in fiber and water. This helps you feel full while consuming fewer calories—often around 200–300 calories per serving—without using any dairy.

Nutritional Benefits

These soups also focus on healthy plant foods like cauliflower, spinach, potatoes, and beans. They provide vitamins, minerals, and protein while staying low in calories. All the blended vegetables create natural creaminess, which means there is less need for high-calorie ingredients.

Final Thoughts: This Is Comfort Food That Loves You Back

Creamy vegan soup recipes aren’t about restriction—they’re about smart comfort, simple ingredients, and feeling good after you eat them. Whether you are looking for better health, weight loss, or a quiet night at home, this is your comfort zone.

Next step:

Pick one soup that you like the most and make it this week—or even today if possible. Then come back and tell us which one surprised you the most. We’re excited to see your reaction!